If you aren't lucky enough to have an apple tree; apples such as these can be found at Farmer's Markets or other street vendors.
Making Apple Pies
Josh and Sarah
Grandma Brown’s apple pies have been a recipe handed down through generations. Even the apples produced for the pies are generational. They are harvested and picked from an apple tree that was planted my Grandpa Brown’s parents. The tree is over 100 years old.
This year for the annual apple pie making, with aunts, in-laws, and grandma, and grandpa, I brought Sarah. She had a day off school and was able to come and learn the pie making process. It warmed my heart to watch her being taught by her grandmother the culinary art of making pie crust. We made enough pies to last the winter. Sarah even got to take home her own pie.
Since college was on fall break she was also able to spend time with time with some of her favorite cousins.
This is grandma’s Apple pie recipe:
DOUBLE CRUST PIE
•2 cups White All Purpose Flour
•1 teaspoon salt
•3/4 cup Crisco® All-Vegetable Shortening, chilled
•1/4 cup ice cold water
PREPARATION DIRECTIONS:
1.COMBINE flour and salt in large bowl. Cut in shortening with a pastry blender, 2 knives, or your fingertips until mixture resembles coarse crumbs.
2.USE middle of bowl for a well. Place ice-cold water in well, and gently add flour mixture to the well. Toss gently with a fork; push to side of bowl. Repeat just until mixture is moistened and can be formed into a ball. (The dough should hold together when picked up and pressed, and should not crack).
3.ROLL dough gently on lightly floured surface; use a back and forth motion from center. Do not roll over the edge or it will be thin. Turn dough 45 degrees between each roll to keep it round. If dough sticks to surface, dust lightly with flour. Roll to 12 inches in diameter for a 9 inch pie.
INGREDIENTS:•Filling
•6 to 8 medium Granny Smith apples
•1 cup sugar
•2 tablespoons cornstarch
*1 tablespoon lemon juice
•1 teaspoon ground cinnamon (or to taste)
PREPARATION DIRECTIONS:
1.PREPARE recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Do not bake.
2.HEAT oven to 350ºF.
3.PEEL, core and slice apples. Boil apples in water with 1/2 cup sugar until apples are tender. Drain water, toss with 1 cup sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, and 1 teaspoon (or more) ground cinnamon. Pour into unbaked pie crust. Cover with top crust; seal and flute edge.Cut slits for steam to escape.
4.Bake 30 to 40 minutes, until pie is golden brown and apples are tender.
Grandma Brown’s apple pies have been a recipe handed down through generations. Even the apples produced for the pies are generational. They are harvested and picked from an apple tree that was planted my Grandpa Brown’s parents. The tree is over 100 years old.
This year for the annual apple pie making, with aunts, in-laws, and grandma, and grandpa, I brought Sarah. She had a day off school and was able to come and learn the pie making process. It warmed my heart to watch her being taught by her grandmother the culinary art of making pie crust. We made enough pies to last the winter. Sarah even got to take home her own pie.
Since college was on fall break she was also able to spend time with time with some of her favorite cousins.
This is grandma’s Apple pie recipe:
DOUBLE CRUST PIE
•2 cups White All Purpose Flour
•1 teaspoon salt
•3/4 cup Crisco® All-Vegetable Shortening, chilled
•1/4 cup ice cold water
PREPARATION DIRECTIONS:
1.COMBINE flour and salt in large bowl. Cut in shortening with a pastry blender, 2 knives, or your fingertips until mixture resembles coarse crumbs.
2.USE middle of bowl for a well. Place ice-cold water in well, and gently add flour mixture to the well. Toss gently with a fork; push to side of bowl. Repeat just until mixture is moistened and can be formed into a ball. (The dough should hold together when picked up and pressed, and should not crack).
3.ROLL dough gently on lightly floured surface; use a back and forth motion from center. Do not roll over the edge or it will be thin. Turn dough 45 degrees between each roll to keep it round. If dough sticks to surface, dust lightly with flour. Roll to 12 inches in diameter for a 9 inch pie.
INGREDIENTS:•Filling
•6 to 8 medium Granny Smith apples
•1 cup sugar
•2 tablespoons cornstarch
*1 tablespoon lemon juice
•1 teaspoon ground cinnamon (or to taste)
PREPARATION DIRECTIONS:
1.PREPARE recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Do not bake.
2.HEAT oven to 350ºF.
3.PEEL, core and slice apples. Boil apples in water with 1/2 cup sugar until apples are tender. Drain water, toss with 1 cup sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, and 1 teaspoon (or more) ground cinnamon. Pour into unbaked pie crust. Cover with top crust; seal and flute edge.Cut slits for steam to escape.
4.Bake 30 to 40 minutes, until pie is golden brown and apples are tender.
3 comments:
thanks for the recipe cindy!! i love apple pie. i think i'll try this one out this weekend. i'm sure ryan will find his way over.
the best pie I ever ate came from my Aunt Janet. I am glad to have the recipe. I may need to go apple picking in a few days and try it myself. Seeing pictures of Janet makes me homesick. tear tear for me!
Mmmmmmm. Thanks for the recipe Cindy! Those look yummy. We are going to have to make some this weekend with the apples we just bought from the farm. What a fun tradition.
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